1/4 cup oil 1 cup finely chopped onion 2 cloves garlic, minced 1/2 jalapeno, minced (or more to taste) 2 large tomatoes, coarsely chopped 4 large zucchini, quartered lengthwise and cut into 1/4 -inch slices (see note) 4 ears corn, shucked (about 3 cups) (see note) 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated queso fresco

Step 1 Heat a large skillet over medium heat. When it's hot, add the oil, then the onion, garlic and jalapeno. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

Step 2 Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.

Step 3Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.

Step 4Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.

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